#moka-pot

#moka-pot

The CQI Coffee Corps program represents the very best of the coffee sector. Coffee Corps volunteers embody a spirit of generosity and collaboration that has expanded opportunities for producers and made our industry stronger.

Chobani's sweet-cream coffee creamer was my favorite, and I also enjoyed the ones from Trader Joe's and Too Good & Co. Horizon's creamer was tasty but a bit too pricey.

If you follow concept design on social media, there's a good chance you've already stumbled across Jane Morelli's work. She's the designer behind that Lacoste x Bialetti moka pot that went viral not too long ago, and now she's back with something that somehow manages to feel even more covetable. For the Year of the Horse, she has created a concept coffee set that imagines what a Hermès x Bialetti collaboration could look like, and the result is genuinely breathtaking.

The project investigates how mechanical clarity, portability, and material durability can be integrated into a small-scale espresso device without relying on electronic systems. The machine operates through a fully manual lever mechanism powered entirely by human input. By eliminating electronics and automated controls, the design allows direct regulation of pressure and flow during extraction. This mechanical approach positions espresso preparation as a tactile process, in which brewing variables are adjusted through physical interaction rather than presets.

The concept's core is the classic Bialetti Moka Pot, iconic for its compact build of faceted aluminum. In this proposal, the upper chamber is recast in Hermès orange with a sculpted horse forming the lid's finial and body. The animal's legs extend down the sides of the upper chamber to transform the pot into a small stovetop design object. visualizations courtesy Jane Morelli

When Japanese sesame oil brand Kadoya Seiyu demonstrated that combining sesame oil and coffee is an option, foodies took notice. The unexpected addition can lend a creamy, smooth texture to a regularly prepared cup of Joe, and the smell of this combination will greet you before the first sip reaches your lips. As added incentive to experiment with this unique duo, sesame oil boasts a line-up of promising health benefits.

The moka pot was born in Italy in the 1930s, as a simple way to give people the ability to make cafe-quality coffee from the comfort of their own homes. Since then, a few superior moka pot models have stood the test of time, becoming the gold standard according to those who use them.

Where larger, electric espresso machines generate the pressure and heat needed for espresso inside their massive housings, the Flair takes a different approach. A large lever sits atop a small stack of brewing equipment, and you use that lever to create the bars of pressure necessary to get espresso. There's a chamber for your grounds and another atop it for hot water.

The UN General Assembly adopted the resolution March 10, while inviting the UN Food and Agriculture Organization (FAO) to help facilitate the annual observance in collaboration with relevant organizations, particularly the International Coffee Organization (ICO).

My denomination is good, old-fashioned drip coffee. That's what I drink first thing, before I even think about crafting a shot of espresso. I'm WIRED's lead coffee writer and I've developed a deep fondness for coffee's many variations, from espresso to Aeropress to cold brew. But "coffee" to me, in my deepest soul, still means a steaming mug of unadulterated drip.

Eloquent, affable and self-effacing, James was well-respected by industry colleagues for his phenomenal palate and beloved for his exceptional ability to wax poetically about each cup's artisanal heritage and distinctive flavor profile. His influence on the Southern California coffee scene is undeniable.

On my last trip, in Bologna, I found yet another way to enjoy Italian coffee (beyond ordering a doppio). One memorable café topped its coffees with fruit powder-infused whipped cream. They were listed under a section on the menu appropriately named "caffe della gioia" (yes, "joy coffee"). These joyful mugs are topped with a generous mountain of whipped cream that can be folded with fruit- or nut powders, like pomegranate, pistachio, orange, wild berries, and aniseed.

Despite the fact that I do it every day, I don't really like grinding coffee. It's loud, it's messy, and even though it's absolutely just as important as whatever brewing ritual I choose to engage in on any particular morning, I find the whole rigmarole a little annoying. Unfortunately for me, a well-measured, freshly ground dose of beans is the difference between something delicious and something that tastes like airplane coffee.

The dripper, which officially launched at last weekend's World of Coffee Dubai trade show, is sold under the Precise brand and was developed by UAE champion barista Mariam Erin. Designed around what Brewing Gadgets calls "wet blending," the Binocular Dripper uses two tall, narrow brew cones, each at a 30-degree angle. Each side can be brewed independently with different coffees, doses and pour patterns, with the combined brew collected in the included server.

One of the first major gatherings at M-Lab was the National Coffee Association (NCA) Next Gen Coffee Challenge in September 2025, a hands-on team event in which young coffee professionals built mock brands from the ground up and pitched them to expert judges. In November, M-Lab hosted a panel featuring La Colombe Coffee Co-Founder Todd Carmichael, Win Win Coffee Co-Founder Nikisha Bailey and Melitta North America Innovation and Product Development Manager Dan Pabst, with about 40 coffee people in the audience.

Camp Coffee Shop offers a level of access and connection you just can't get at a big trade show. Instead of rushing between crowded booths and packed lectures, attendees spend real time working through their own business challenges with instructors and peers.

Café Bustelo is a longstanding favorite in the Cuban, Dominican, and Puerto Rican communities as its original brew's exceedingly strong, espresso-style dark roast caters beautifully to Latino coffee tastes. However, over its nearly century-long lifespan to date, Café Bustelo has come to encompass a diverse array of different roasts that are now a staple in households nationwide. Tasting Table tried and ranked 7 Café Bustelo ground coffee varieties based on uniqueness and flavor, and the best Café Bustelo variety, according to our taste test, is the medium roast.

Viewed from the side, the Mazzer Philos coffee grinder looks a little bit like a laser blaster made for the hands of a giant. Its 400-watt motor purrs like a clothes dryer when I flip the switch. It is elegant in its way, maybe even handsome. But it's also daunting, lightly industrial, and the size of a small dog. It announces seriousness. Its $1,500 price tag announces similar seriousness.

Coffee brimming with lemon myrtle cream. Matcha banked with strawberry-lychee foam. Cold brew with choc-orange froth thick enough to stuff a pillow. Every caffeinated drink I've ordered in Sydney recently has the appearance of a generously frosted cake. It's a trend you'll see or sip across Australia, from Toasted Carine's iced latte with maple cold foam in Perth to Le Bajo's chilled oolong tea with raspberry cream in Melbourne.